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Baked Spinach Zucchini Frittata Fingers

Baked Spinach Zucchini Frittata Fingers for Healthy Snacking

Baked Spinach Zucchini Frittata Fingers are a nutritious and convenient snack loaded with protein and iron, perfect for both kids and adults.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 fingers
Course: Snacks
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive Oil or butter or coconut oil
  • 1 cup Grated Zucchini fresh preferred
  • 1 cup Frozen Spinach Nuggets thawed or cooked spinach
  • 5 large Eggs or a plant-based alternative
  • 1 cup Whole-Wheat Flour or gluten-free flour
  • 1 teaspoon Onion Powder
  • 1 cup Optional Grated Cheddar Cheese for a dairy-free version, omit

Equipment

  • Skillet
  • Mixing bowl
  • Baking Dish
  • Whisk
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C).
  2. Grease an 8x8 inch square baking dish with olive oil or cooking spray and line with parchment paper.
  3. In a skillet, heat olive oil over medium heat, sauté grated zucchini and thawed spinach for 3–4 minutes.
  4. In a mixing bowl, whisk together eggs and fold in cheese, flour, and onion powder until smooth.
  5. Gently fold in the sautéed vegetables, then pour the mixture into the prepared baking dish.
  6. Bake for 15–20 minutes until the egg is fully set and golden at the edges.
  7. Let cool for a few minutes, then lift out using the parchment paper and cool completely before slicing.

Nutrition

Serving: 1fingerCalories: 120kcalCarbohydrates: 8gProtein: 7gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 190mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 120mgIron: 2mg

Notes

Cool completely for neat slicing. Use fresh veggies for best results. Skip salt for babies under one year. Double the recipe to freeze extra servings.

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